Baked Tortilla Espanola

January 22, 2016

Tapas are Spain's gift to the world of great cooking: a fun way to eat with friends and family.
Everyone can share tasty food, try different things, and fight over the last morsel of that delicious croquette (it’s MINE btw!)
If you’re not familiar with tapas, they’re small dishes or plates which are traditionally given in bars in Spain when ordering a drink.
Originally tapas were slices of bread placed on top of the glass in order to protect the drink from flies or dust (the word lid is 'tapa' in Spanish). Eventually the slices of bread were then topped with some cheese or vegetables to make a tasty snack.
Tapas have evolved and gained popularity, nowadays they’re more than just a snack.
If you’ve been to Spain, you’ve probably experienced the tapa-hopping thing.
Going around town with friends and stopping in at several bars to have a glass of wine and sample the tapa specialities. Slowly and steadily.
One of the best experiences ever.

Some of the most popular and common tapas include patatas bravas, vegetable croquettes, jamon serrano, garlicky shrimp, fried calamari, and - of course - tortilla espanola.
Whether you’re in Barcelona, New York or Hong Kong, you’ll have to look really hard to find a tapas bar that doesn’t serve some version of tortilla espanola.
Tortilla espanola is essentially an egg cake with potato and onion. It's cut into wedges and served hot, cold, or at room temperature.
It’s delicious and definitely my fave tapas.

This is my recipe for tortilla espanola.
Read carefully, I said “my” not “the” recipe. Maybe it’s not as authentic as yours but lemme tell ya it's as good as any I have had in a restaurant.
I ate it warm and cold throughout the week with great pleasure.
Tortilla espanola goes well with everything, from a small green salad to coffee with brunch to a glass of white wine for dinner.
Just don’t ask me to share it, unless you want to get a NO for answer...

Preheat oven to 400°F (205°C) and place a rack in the middle.
In a large cast iron skillet (or other similar oven proof pan) heat 3 tablespoon of olive oil and saffron over medium-high heat, for about 1 minuteWW.
Add potatoes, onions, and garlic, and stir well.
With the help of a spatula gently press potatoes into an even layer. Reduce the heat to medium-low, cover, and cook for 10 minutes.
Stir again, season with ½ teaspoon of salt and pepper, and press again.
Cover and cook for further 10 minutes. Set aside.
In a large bowl whisk together eggs, parsley, and thyme. Season with remaining ½ teaspoon of salt and a pinch of ground black pepper.
Stir in potato mixture and mix well.
Heat remaining tablespoon of olive oil in the skillet over medium heat. Gently press into an even layer. Reduce the heat to low and cook uncovered for 2 minutes.
Transfer to the oven and bake until set, about 5 minutes. Gently shake the skillet to make sure that the tortilla is not stuck to the bottom of the pan.
Invert or serve directly from the pan, cut into wedges.

Ahhh this looks epic!! I've never been to Spain, but it's on my list. We have a "tapas" restaurant here - small plates of food, very delicious, but for some reason I haven't had this dish yet....I'm sure it's on there...? Haha. Happy weekend, Mike!!

Hey Mike I live in Spain and I have to say you're right, Spanish tortilla is just one of those dishes that fit in at any meal. Coincidentally i'm having it for dinner tonight...:) Will definitely try your version soon! It looks amazing!!

Whilst I am certain that your creation is delicious it is far from a traditional Tortilla Espanola. I am a chef/restauranteur and have lived in Spain for 39 years...The ORIGINAL version is to....Peel two medium potatoes cut into small dice, one small onion chopped fine and about four beaten eggs seasoned with salt and pepper in a bowl apart.....optional is a little chopped garlic...Select a heavy frying pan (22-24cm) half fill with olive oil and heat enough to cook the potato without browning. Halfway through add the onion and garlic.... When the potatoes are soft strain off the oil into a bowl. Add the potato and onion to the egg mix and with a fork just lightly break to potato. Place the frypan on the heat and add about three tablespoons of oil, when warm pour in the eggmix and stir with a fork to the base of the pan. As the egg co-agulates turn the heat to low and cook for a few minutes until it is set enough to turn.. Check with a slice that the eggs are not stuck to the base, place a plate over the pan and turn over... add a drop of oil back to the pan, return the half cooked tortilla and cook the other side until golden.... Turn out and serve.... hot, warm or cold.....

Thanks for that taps history lesson, never knew!I have yet to hit up Spain and it’s on the list. Bring on those jamon serrano, garlicky shrimp, fried calamari, and - of course - tortilla espanola… I’m dying over here. India is in March though so I got that going.This just looks superb Mike and the photos sell it! #WolfpackTapas

I'm going to send you my mum to teach you how to cook real spanish tortilla :PI know, I know, I always complain to your spanish recipes. If any time I publish something north american in my blog I will let you know so you can visit it and say "your point of view" :DHave a nice day!! ;)

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